TABLE 5.
Suggested mechanisms underlying the relation between dairy product intake and different outcomes
| Cognitive performance | Frailty | Sarcopenia | |
|---|---|---|---|
| High-biologic-value proteins (essential amino acids). | Whey protein–derived bioactive compounds contribute to weight loss. | Protein intake and calcium may delay sarcopenia and bone loss (both related to frailty) (39). Bioactive peptides have shown a beneficial effect on blood pressure. | Gains in total lean tissue are related to the amount of added protein. Dietary protein supplementation boosts muscle protein synthesis and improves nitrogen balance (40). The muscle response to protein can be influenced by antioxidant intake (41). Several studies have investigated the combined effect of dairy protein with exercise. |
| Minerals (calcium, phosphorus, magnesium). | Modulation of vascular function. Antioxidant and anti-inflammatory properties (42). | Milk minerals (magnesium, phosphorus, potassium, calcium) may be responsible for the positive effect on hypertension (9). | Lactose enhances calcium absorption. Magnesium is involved in protein synthesis; its intake is positively associated with appendicular lean mass (43). The role of calcium in sarcopenia seems to be related to calcium intake in older adults. |
| Vitamins (B group, D) | Antioxidant and anti-inflammatory effects (36). | — | Variable evidence of increased muscle strength after correction of vitamin D deficiency (44). |
| Fat content | — | The saturated fat content could influence the risk of frailty. This fact should be confirmed in future research. | — |
| Lower risk of cardiovascular disease risk factors (9, 35):• Diabetes mellitus • Hypertension • Dyslipidemia • Obesity. | Vascular hypothesis of dementia (32). Weight loss (increased satiety) (45).↓ Metabolic syndrome (46, 47).↑ Fat excretion (48).↓ Insulin resistance (49). Effect of lactose on oxidative stress. | Dairy product consumption lowers the likelihood of cardiometabolic conditions (50). Positive effects on blood pressure, with reduction in the incidence of hypertension (especially low-fat dairy products) (51). Reduction of inflammatory markers.↑ insulin sensitivity and lower plasma insulin (52). | — |